Coriander & Lime Chicken Salad

Warm chicken sits on top of a spinach, apple and walnut salad. It's then covered in a deliciously tangy coriander and lime dressing, which turns this dish into something extra special. A perfect weekend lunch or light evening meal. This recipe was inspired by my abundant lime tree and herb garden overflowing with coriander and mint.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

Directions

Trim and cut the chicken thighs in half, place in a wide based ceramic baking dish or similar. Set aside.

To make the dressing/marinade: Use a peeler to remove the zest from the limes (be careful to not take the bitter pith, the blender will chop the zest), then use a small sharp knife to trim off the white pith and discard. Cut limes into quarters and check for any pips. To a blender add the zest and lime flesh, followed by the remaining dressing ingredients. Blend to chop up well and emulsify together.

Pour half of the dressing/marinade over the chicken thighs. Turn chicken to cover all sides in the marinade and set aside for 60 minutes. Pour remaining half into a small jug.

To prepare the salad: To a large bowl add diced apples and avocado, squeeze over lemon juice and gently stir through. Add red onion, spinach and walnuts to bowl. Mix through and pour over the avocado oil and gently toss.

Meanwhile cook the chicken. Heat a large frying pan on medium, once hot add half the coated chicken. Cook for 2 minutes on each side to seal, then allow chicken to cook through, turning often so the marinade doesn't burn (use a knife to cut a section of chicken to make sure it's cooked through). Once cooked place on a plate and set aside. Repeat with second half, scrape out any marinade that may have been left in the pan to prevent burning.

To serve, divide the salad between four plates. Thickly slice the warm chicken and place over the individual salads, pour the remaining dressing over the chicken.

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chicken

Choose grass fed, free range chicken and organic if available. Chicken is a meat that gets injected with hormones to plumb it up, shop carefully. A good source of protein.

lime(s)

A lime is a green citrus fruit. There are several species of the lime tree. They are an excellent source of vitamin C and calcium and are used to add flavour to foods and beverages.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

mint leaves

Peppermint is one of the easiest and hardest herbs to grown. Studies have uncovered a variety of health benefits. Mint leave oil is used as a digestive aid, to relieve pain, it has anticancer properties and can help with allergies.

avocado oil

Avocado oil is excellent for dressings and dips, pan frying and barbecuing, baking and roasting. Recent research on the heating of oils, has revealed avocado oil is perfect for high temperature cooking. Choose cold pressed, extra virgin, avocado oil. My favourite brand is 'Grove'. Purchase in a dark bottle and do not refrigerate.

sesame seeds

Sesame seeds are found in the pod of the flowering sesame plant. Sesame seeds have a rich, nutty flavour and have one of the highest oil contents of any seed. They provide high amounts of protein and dietary fibre. Sesame seeds are also rich in B vitamins and minerals, manganese, magnesium, calcium, iron and zinc.

white wine vinegar

Use organic white wine vinegar if possible produced by slow fermentation.

coconut aminos

An excellent soy free alternative to soy sauce and tamari. It comes from the sap of the coconut tree and has a sweeter flavour than soy sauce and is not as salty. Coconut aminos can be purchased from health food stores or online. This is one of my favourite ingredients.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

apple(s)

Apples can be eaten fresh, cooked or dried, they are low in kilojoules and are a good source of vitamin C, which makes them a good choice for a healthy snack. When using fresh sliced apple, the surface will go brown as oxygen from the air reacts with an enzyme in the apple flesh. This reaction can be stopped by cooking the apple or brushing with lemon juice, drying the apple slices will also kill the enzyme. Apples are high in fibre, including soluble fibre. Packed with numerous phytochemicals such as quercetin that is know to help prevent heart disease and cancer. Purchase organic if possible, apples should always be washed before eating, if they have been waxed it's best to peel them as it will prevent pesticide residues from being washed off.

avocado(s)

It is often mistaken for a vegetable, the avocado is a fruit. It has a rich buttery flavour and smooth texture. Avocados are a good source of healthy fats, vitamin C, E and B6, potassium and dietary fibre, also useful amounts of iron magnesium and folate.

lemon(s)

The lemon is a citrus fruit which makes it high in vitamin C. Lemons have a distinctive sour taste which makes it a key ingredient in drinks and foods. The pulp and rind (zest) are also used in cooking and baking.

red onion

Red onions are sometimes called purple onions and have a mild to sweet flavour. They are normally eaten raw or lightly cooked. Raw they add colour to salads, when lightly cooked some colour is lost. Red onions are packed with quercetin, aside from its antioxidant properties, quercetin has been found to possess cancer fighting, ani-fungal, aniti-bacterial and anti-inflammatory properties.

spinach leaves

I use English spinach leaves in my recipes. This more modern variety of spinach is more tender than older varieties and has small flat leaves. Can be eaten raw or lightly cooked. Spinach has a high nutritional value and is a rich source of iron.

walnuts

Walnut kernels or meat are enclosed in a rounded hard shell. Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of omega-3 fatty acids. Walnuts contain several minerals, especially high in manganese, vitamin E and B vitamins. Walnuts are also known for their rare and valuable antioxidant and anti-inflammatory nutrients. Store walnut kernels in the fridge or freezer, as they are susceptible to insect and fungal mold infestations.

avocado oil

Avocado oil is excellent for dressings and dips, pan frying and barbecuing, baking and roasting. Recent research on the heating of oils, has revealed avocado oil is perfect for high temperature cooking. Choose cold pressed, extra virgin, avocado oil. My favourite brand is 'Grove'. Purchase in a dark bottle and do not refrigerate.

AuthorSusan Joyemail

I've battled with Chronic Fatty Liver Disease, an Autoimmune Thyroid Disease (Hashimotos), Arthritis and digestive issues for many years. I decided to conduct my own research on what food choices could help my conditions.These choices culminate under what is termed a Paleo Lifestyle. I live in Perth, Western Australia with my husband of over 43 years. I'm the author of The JOYful Table cookbook.read more >